NZ Woman's Weekly

Raw energy salad with lemon dressing and poppadom

  • Meal Type

  • Total time

    10 minutes
  • Servings


Ready in 10 minutes, serves 4.

Studies show that eating more raw food is good for you, not only physically but mentally. This recipe is so easy and light!

  • 3 cups shredded cabbage
  • 1 cup shredded red cabbage
  • 1 cup grated carrot
  • 1 cup thinly sliced green beans
  • 2 cups mesclun salad greens
  • 1/4 cup your favourite salad dressing
  • Salt and pepper
  • 1/4 cup toasted seeds (we used a mix of pumpkin, sunflower and black sesame seeds)
  • 1/4 cup pomegranate seeds (optional)
  • 2 lemons, cut in half
  • 4 plain poppadoms, cooked (See Annabelle’s tip below)

1. Place the first 5 ingredients in a large bowl. Lightly coat with dressing and mix gently, but well. Add salt and pepper to taste.

2. Divide salad evenly between 4 plates.

3. Divide toasted seeds and pomegranate seeds between each salad. Squeeze juice of ½ lemon over each salad. Serve with a freshly cooked poppadom.

To cook poppadoms, brush each side with oil (we used canola) and heat in a microwave for 45 seconds or until expanded. You may have to turn the poppadom for even cooking depending on the microwave. Or you can deep fry them in hot cooking oil for approximately 3 seconds – they will expand quickly. Remove from the oil with tongs and drain.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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